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Nick Macri, the chef and butcher at Border Springs Lamb Farm in Reading Terminal Market, is headed to New York to cook at the James Beard House on May 28.

Border Springs and Rappahannock River Oysters partner several times a year for "Lambs N' Clams" events throughout the country, and the James Beard House has invited them to Manhattan.

Macri will be joined by chef Dylan Fultineer of Rappahannock in Richmond, Va. One of the unique offerings before dinner will be two "Lambs N' Clams" brewed beers by Champion Brewery. The first is a Lambic, which is a Old Rip Van Winkle Bourbon Barrel - Fermented Belgian Blond ale made with Border Springs Farm Lamb. The second is "Clam Bake," a clam gose beer made with Rappahannock River Oysters Olde Salt Clams and hemp seeds.